Directions

Saute the onion in olive oil over low heat until translucent. Add the mushrooms, peas and chicken broth and cook for about 10 minutes, until the mushrooms are tender. Add the butter, and salt and pepper to taste.

Cook the linguine until almost al dente. Drain. Add the linguine to the mushrooms and cook for a couple of minutes, stirring a couple of times. Transfer to a serving dish and sprinkle with Parmesan cheese and basil.